Cooking Channel Is Hotter Than Ever This Summer With A New Season Of "Man Fire Food"

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Cooking Channel Is Hotter Than Ever This Summer With A New Season Of "Man Fire Food"

June 30, 2016 / 12:40 PM

Whether it is cooking over an open fire, grilling over charcoal, barbecuing low and slow, or smoking in the pit, Chef Roger Mooking is sharing more of his fascination with flames on the new season of Man Fire Food, premiering Tuesday, July 5th at 9:00pm ET/6:00pm PT on Cooking Channel. On the 13 half-hour long new episodes, Roger follows the smoke signals across the country learning how pitmasters and local chefs use inventive methods and techniques to create sizzling hot, flavorful dishes.

Trinidadian-born Roger Mooking is no stranger to combining various influences to new and exciting culinary adventures. He is the host and co-creator of his internationally broadcast television series Everyday Exotic. His award-winning cookbook, based on the show, explores pairing ingredients from all corners of the globe with everyday meals. Mooking co-hosted Heat Seekers on Food Network, and is a recurring judge on Chopped Canada. He recently opened Twist By Roger Mooking, a restaurant that incorporates global flavors into locally sourced, North American comfort food, making him a third generation restaurateur. Taking his talents outside of the kitchen, Roger released his most recent album, "Feedback Acoustic". For this Juno award-winning recording artist, the music and epicurean world are seamless. One feeds the body, the other the soul; it is all food in all its various forms.

In Miami, Roger Mooking meets a chef who celebrates Latin Flavors with a unique coal-fueled contraption called the Cross Table used to roast butterflied pork marinated in bold achiote paste, and simmer a bountiful seafood paella in an unbelievably massive pan. Roger then makes his way to Birmingham, Alabama to visit OvenBird, known for its wood-fired kitchen. The chef there has created a one-of-a-kind portable oven that delivers a double dose of heat used to cook up a meat lover's feast of lamb, rabbit and beef along with the season's best vegetables.